Ah, lasagna! What could be more classically Italian–AND high carb. So, I fixed that! Now, you can eat to your heart’s delight and NOT fall asleep at the table.
- 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
- 1/2 cup coconut flour
- 3 cups whipping cream at room temp
- 1 cup tepid water
- Pinch freshly grated nutmeg
- 1 cups no sugar added tomato sauce of your choice
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 pound Italian sausage (if you cannot find Italian sausage then use pork sausage + add 1-2 t of ground fennel)
- Salt and pepper
- 16 ounce container of full-fat ricotta cheese
- 3 large eggs
- 2 cups cooked al dente ‘zoodles’ (zucchini or squash noodles or strips–be SURE to squeeze completely dry or they will flood this recipe!)
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 3 cups shredded mozzarella
- 1/4 cup freshly grated Parmesan
Preheat oven to 375* F. Begin bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the coconut flour and whisk until smooth, about 2 minutes. Gradually add the water and then the cream, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the Italian sausage and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat (reserve for future cooking!). Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the zoodles side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of zoodles and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the sausage. Spread another 1/3 of the bechamel sauce. Arrange the final layer of zoodles and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.